Hey, I’m Hercules Pipinos. I spent the last decade fine-tuning wine and spirits as a sensory scientist for one of the world’s largest beer and wine companies—basically hunting perfect flavor for a living. Now I chase that same “just right” feeling in dough, sauce, and cheese. No corporate jargon here; I’m after pizza that disappears from the box before you even think about leftovers.

The name’s a nod to Petunia, my chonky street tabby cat who invited herself in one night and never left. She taught me how to knead dough and supervised every late-night recipe test until she passed in 2022. She’d sit on the counter, judge my dough technique, and give a slow blink when things smelled right. Petunia’s Pizza is my way of keeping her calm approval alive: treat the dough gently, let the sauce sing, and make every pie feel like a hug from a chubby cat.

I’m always tinkering—fun ingredients, new cheeses, wild-yeast tweaks. If a pizza makes the menu, it passed the 2 a.m. “one more slice” test. Grab a pie, tell me what you think, and let’s keep the experiments rolling. Petunia wouldn’t have it any other way.🤌